| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 200 |
g |
Rice; (7oz) |
| 3 |
tb |
Oil |
| 3 |
|
Eggs; beaten |
| 1 |
bn |
Spring onions; chopped |
| 100 |
g |
Peas; defrosted if frozen |
|
|
; (4oz) |
| 1 |
|
198 gram tin sweetcorn; drained (7oz) |
| 2 |
sl |
Ham; shredded |
| 1 |
|
Cooked chicken breast; shredded |
| 1 |
tb |
Schwartz Oriental Stir-Fry Seasoning |
|
|
Salt to taste |
INSTRUCTIONS
Cook the rice in boiling salted water until tender. Drain and run under
cold water until cold. In a large wok, heat the oil and add the egg. Allow
to set slightly then stir until scrambled.
Add the rice and remaining ingredients and stir fry until heated through.
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Converted by MM_Buster v2.0l.
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